- Prepare the fish: Pat the whole fish dry with paper towels and score the fish by making 3-4 slashes on each side. This helps the marinade penetrate the fish.
- Make the sauce: In a small bowl, mix 3 tablespoons of seasoned soy sauce, 2 tablespoons of rice wine vinegar, and 1 tablespoon of sesame oil. Set aside.
- Steam the fish: Place the fish inside a large steamer or wok. Top the fish with the ginger and garlic slices. Steam over boiling water for about 10-12 minutes, or until the fish is cooked through and the flesh flakes easily with a fork.
- Add the Sauce: Once the fish is done steaming, carefully pour the seasoned soy sauce mixture over the fish. Garnish with green onions, red chili slices, cilantro and lemon slices.
- Serve: Serve the steamed fish hot, with rice on the side, and enjoy the flavorful combination of seasoned soy sauce, fresh ginger, and tender fish.
Steamed Whole Fish with Ginger
Yield
2 Servings
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
ingredients
1 whole white fish (such as sea bass or snapper)
4 Tbsp Kikkoman® Seasoned Soy Sauce
2 Tbsp Kikkoman® Rice Wine Vinegar
1 Tbsp Kikkoman® Sesame Oil
1-inch piece fresh ginger, julienned
4 garlic cloves, julienned
3 green onions, sliced into long strips
1 red chili, thinly sliced
Fresh cilantro for garnish
½ lemon for garnish
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
